Mediterranean Shrimp and Rice Bowl with Creamy Avocado

1.Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

2.While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced summer squash and sauté for about 3-4 minutes until it starts to soften.

3.Add the halved cherry tomatoes to the skillet and continue to cook for another 2-3 minutes until the tomatoes are slightly blistered and the squash is tender. Season with salt, pepper, garlic powder, paprika, and dried oregano. Stir well to combine and cook for an additional minute.

4.Add the peeled and deveined shrimp to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are cooked through. Remove from heat and drizzle with lemon juice.

5.To assemble the bowls, divide the cooked rice among serving bowls. Top each bowl with the sautéed shrimp and vegetable mixture. Add diced avocado on top and garnish with fresh parsley.